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Grilled Eggplant

Grilled Eggplant is built on Cider Vinegar, Firmly Packed Brown Sugar, Olive Oil, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

   In a bowl, cover cucumber and onion slices with ice water.

2. 2

   Quickly squeeze slices to bruise lightly, then cover and chill 30 minutes to an hour.

3. 3

   Drain.

4. 4

   In a bowl, mix the cucumber, onion, vinegar, sugar and salt.

5. 5

   Cover and chill up to 4 hours.

6. 6

   Brush eggplant slices lightly with olive oil and grill them on a hot barbecue.

7. 7

   Cover barbecue, open vents, and cook until slices are well browned (be careful not to burn them) and soft when pressed, 10 - 15 minutes.

8. 8

   Turn slices and grill other side.

9. 9

   Spread chilled cucumber and onion mixture on serving platter and top with warm grilled eggplant slices, cut into quarters.